Homemade Dinners That Beat Takeout Every Time
Better Than Takeout
This easy stir-fry tastes like your favorite takeout but is fresher and faster to make at home. If you want a beef version with lighter sauce and big flavor, try this lightened-up beef and broccoli for another idea you’ll love.
Why make this recipe
This dish is quick, uses simple pantry items, and works with many proteins. It is a great weeknight meal that warms the whole family. For more simple family-style recipes, see this aunt’s recipe that tastes better than ever for inspiration on easy, homey meals.
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Ingredients
- 2 cups cooked rice
- 1 pound protein (chicken, beef, shrimp, or tofu)
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- Salt and pepper to taste
Directions
- In a large skillet or wok, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté for 1 minute until fragrant.
- Add the protein of your choice and cook until browned and cooked through.
- Add the mixed vegetables and stir-fry for about 5 minutes until tender.
- Stir in the cooked rice and soy sauce, mix well to combine.
- Season with salt, pepper, and top with green onions before serving.
If you prefer a more saucy finish, toss in a splash more soy sauce or a teaspoon of cornstarch mixed with water while stirring; this tip builds a glossy sauce like the one in this classic aunt’s family recipe.
Serving
Serve hot, straight from the pan. Add extra green onions or a drizzle of sesame oil on top. A side of steamed dumplings or a simple soup makes a full meal.
Storage
- Cool leftovers to room temperature within two hours.
- Store in an airtight container in the fridge for 3–4 days.
- To reheat, warm in a skillet over medium heat or microwave until hot. Add a splash of water or soy sauce if rice seems dry.
Tips
- Use day-old rice if you have it; it fries better and stays separate.
- Cut protein into even pieces so everything cooks the same.
- Pre-cut vegetables keep the cook time short.
- For extra crunch, add toasted sesame seeds at the end.
- For ideas on making this even better the next day, read this fabulous recipe that gets better the next day.
Variations
- Chicken: Use boneless thighs for more flavor.
- Beef: Thinly sliced flank steak cooks fast.
- Shrimp: Use peeled, deveined shrimp and cook until pink.
- Tofu: Press and cube firm tofu, then fry until golden.
- Make it spicy by adding chili flakes or sriracha. For family twists and heartfelt recipes, try this my mom’s delicious recipe for more comfort-food ideas.
FAQs
Q: Can I use brown rice?
A: Yes. Brown rice works fine; it may need a bit more stir time to warm through.
Q: How long does it take to make?
A: About 20–30 minutes from start to finish if your rice is cooked.
Q: Can I freeze leftovers?
A: You can freeze, but texture may change. Freeze in airtight containers for up to 2 months and thaw in the fridge before reheating.
Better Than Takeout Stir-Fry
Ingredients
Method
- In a large skillet or wok, heat sesame oil over medium heat.
- Add minced garlic and ginger, sauté for 1 minute until fragrant.
- Add the protein of your choice and cook until browned and cooked through.
- Add the mixed vegetables and stir-fry for about 5 minutes until tender.
- Stir in the cooked rice and soy sauce, mix well to combine.
- Season with salt, pepper, and top with green onions before serving.
